Chocolate cake gets an exciting makeover with three distinct chocolate flavours hidden beneath luscious vanilla marshmallow fluff buttercream in this recipe for triple chocolate layer cake. It’s a simple but effective concept.
This recipe was first published in March 2016 and updated in April 2022.
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March is my crazy month of birthday cake baking. My record is 4 cakes in the space of just 10 days. That’s a lot of eggs. A lot of icing. A lot of cake. It really is a cake-a-thon. In the midst of this baking madness a few years back this fantastic triple chocolate layer cake with marshmallow buttercream was born to celebrate my younger daughter’s birthday.
We’re talking about three distinct layers of light & bouncy chocolate sponge cake:
- White chocolate & vanilla – sweet & fresh.
- Malted milk chocolate – homely, comforting chocolate heaven.
- Dark Chocolate – satisfyingly intense.
I knew I was onto a winner for my girl with this triple chocolate cake recipe. She adores chocolate & marshmallows so to have a multitude of chocolate all stacked up into a birthday cake and then include marshmallow in the icing was like a dream come true for her. And, let’s be honest here, for me too!
If you want to go all out on white chocolate take a look at my white chocolate and raspberry cake. But if a 3 layer cake seems a step too far then try my far simpler Dairy Milk cake – it’s guaranteed to put a smile on faces as it’s eaten.
What makes this cake special?
Aside from the three distinctly different layers of chocolate cake? Plenty:
- The visual effect of this three-layer cake is a secret – until it’s cut into. Yes, this triple chocolate cake is essentially a large chocolate cake. But the different layers that reveal themselves once the cake is cut into take it over the edge.
- In the looks and flavour departments, this triple chocolate layer cake is far more exciting than most chocolate cakes.
- And the sponge layers manage to be light, fluffy and perfectly moist. It’s definitely not a case of style over substance here.
- Then, of course, there’s the marshmallow fluff buttercream (happy sigh).
I’d say this recipe for triple chocolate cake is the ultimate treat for any chocolate lover – child or adult. It was a hit with everybody around our tea table. One or two people picked out their favourite layers, but most, me included, just fell for the entire bundle.
What is Marshmallow Fluff buttercream?
It’s a regular cream cheese frosting with the addition of Marshmallow Fluff & vanilla bean paste mixed in.
Marshmallow Fluff, if you’ve not come across it before, is a spreadable marshmallow creme, hugely popular in the US. It is now commonly available in UK supermarkets too – try looking for it in the chocolate spread area.
This marshmallow fluff buttercream is my absolute favourite – you may remember it from my Pumpkin Pie Whoopie Pies. It is everything you could wish for in an icing: sweet, light, fluffy, easy to spread and, without a doubt, a step up from standard vanilla buttercream.
And this cream cheese frosting makes a welcome deviation from the cocoa theme in this decadent triple chocolate cake recipe.
Ingredients notes
It’s fine to use butter or baking margarine for making the sponge cakes. But when it comes to the cream cheese frosting only butter will do. Margarine is a poor substitute here as it lacks depth of flavour and is softer than butter.
Use decent quality chocolate when making the sponge cakes. Really cheap chocolate does not always melt well. I have found Callebaut to give consistently great results.
Ovaltine is a malted milk powder designed to be mixed into hot milk to create a comforting warm milky drink. It’s absolutely fine to use Horlicks in place of Ovaltine. But whichever brand of malted milk powder you select do ensure that you use the regular ‘full-fat‘ version rather than the ‘light‘ or ‘skinny‘ ones. The latter do not always give fantastic results in baking.
For the buttercream frosting, use the original Marshmallow Fluff rather than the strawberry version.
Equipment notes
Please note: the recipe listed is for a three-layer chocolate cake made in 6-inch cake pans. This cake is ideal for serving 8-10 people.
These cake pans are smaller than typical ones, which tend to measure 8-inches. I have included some instructions in my recipe notes for scaling up to large pans.
How to successfully mix melted chocolate into cake batter
Before we get to the instructions, I’d like to talk about working with melted chocolate. It can be a tricky beast to master.
Each layer of this extravagant triple chocolate cake contains real chocolate. When melted chocolate is added to the cake batter, it can have a tendency to seize before it is fully mixed in.
Occasionally readers write in to tell me that although they enjoyed the cake, they experienced this problem. So I’d like to share a few tips to help you avoid this issue too:
- Use room temperature ingredients – melted chocolate will start to reset if it comes into contact with other colder ingredients, so never use chilled ingredients for this recipe. This is perhaps the main reason chocolate seizes when mixed into cake batter.
- Work quickly – chocolate that has cooled too much after melting is the second most likely reason that the chocolate does not mix smoothly into the cake batter. If you are a slow baker, keep this in mind. I’m a relatively quick baker, so I melt the chocolate before I begin to mix the cake batter. This is so that it can cool for around 5 minutes.
- Do not pour the chocolate directly into the cake batter. Instead, stir one tablespoon of cake batter into the chocolate and then blend it all back into the remaining cake batter. This step really does help reduce the risk of the chocolate seizing when incorporating it into the cake batter since it helps even-out the differences in temperature between the chocolate and the batter.
Keep these 3 points in mind as you make this triple chocolate cake recipe and you’ll be rewarded with 3 perfectly blended batters.
Step by step instructions
There are three stages to making this fantastic triple chocolate layer cake:
- Baking the sponge cakes.
- Making the buttercream.
- Assembling and decorating the layers.
Make the Cakes
Now we’ve covered the basics of working with chocolate in cake batter, follow these instructions to make this fantastic triple chocolate layer cake:
- Grease and line 3 x 6-inch circular baking tins and preheat the oven.
- Melt the 3 types of chocolate in separate bowls. Set aside.
- In a bowl beat the butter and sugar until light and fluffy, using electric beaters. Add the eggs, one at a time, beating well between each addition.
- Add 3 tablespoon of milk and beat again. Sift the flour and baking powder into the bowl and mix well.
- Divide the cake batter equally into 3 small mixing bowls – you can weigh it out for precise division if desired.
- Now proceed to flavour the 3 portions of cake batter as follows:
For the White Chocolate & Vanilla Sponge:
- From one of the 3 bowls of cake batter take a tablespoon of the cake batter and quickly mix it into the melted white chocolate.
- Gently fold this white chocolate mixture and the vanilla extract back into the bowl containing the rest of the cake batter – remember, this double-action will stop the chocolate from seizing when it is mixed into the cake batter.
- Spoon the batter into one of the baking tins and spread it out with a blunt knife.
For the Malted Milk Chocolate Sponge:
- Stir an extra tablespoon of milk and the Ovaltine powder into the second bowl of cake batter.
- From this bowl, take a tablespoon of the cake batter and stir it quickly into the melted milk chocolate.
- Fold this chocolate mixture back into the rest of the cake batter then spoon the batter into another of the baking tins & spread it out.
For the Dark Chocolate Sponge:
- Stir an extra tablespoon of milk and the cocoa powder (sifted) into the remaining bowl of cake batter.
- Quickly mix a tablespoon of this cake batter into the melted dark chocolate.
- Fold this chocolate mixture back into the rest of the cake batter, spread the batter into the last of the baking tins.
- Bake all three cakes for approximately 20 minutes until the cake springs back when lightly pressed or a skewer comes out clean.
- Remove from the tins and let cool completely on a baking rack.
Make the Marshmallow Fluff Buttercream
There is absolutely nothing complicated in making this buttercream:
- Beat the icing sugar, butter & vanilla paste together until smooth.
- Add the cream cheese and beat well.
- Finally, mix in the marshmallow fluff.
Assembling the cake
- Spread a heaped tablespoon of frosting over the white chocolate cake layer, smooth with a blunt knife and top with the malted milk chocolate layer. Repeat to add the final layer of dark chocolate cake.
- Once the final layer of cake has been added, carefully spread a thin layer of icing all over the top and sides of the cake – a palette knife is good for this. I find that coating the cake in a thin layer all over helps to seal in the crumbs, especially if you can chill the cake for 20 minutes or so at this point too.
- Use the remaining icing to create a thicker layer that covers the cake entirely, then carefully move your cake onto a serving plate and touch up the icing if necessary.
- Once you are satisfied, you can add a pattern if you want to. I used the back of a dessert spoon to lift the icing in places to give it a rugged appearance.
- Decorate with crushed or chopped chocolate if desired.
Expert tips
- Remember that the buttercream contains cream cheese so this triple chocolate cake does need to be refrigerated if it will not be consumed within a few hours. Just let it come back to room temperature before serving.
- Be accurate when measuring ingredients out. The best cakes are produced when careful attention is paid to measurements. For this reason I advocate the use of digital scales (and grams) over the cup system.
- Use the correct sized baking tins (6-inch not 8-inch) and don’t forget to grease then all over and line the bases with baking parchment. Even if they are meant to be non-stick, it’s much easier to get the baked cakes out of the tins when parchment is used.
- Ensure the oven is preheated to the correct temperature before the cakes go in.
- It is easy to overheat chocolate when melting it in the microwave. Melt it at low-moderate in 15-second bursts of power. Stir well between each burst of power as the chocolate melts and stop heating when just a few lumps remain – simply keep on stirring until it is smooth.
- Heed my previous advice about stirring the melted chocolate into the cake batter:
- Don’t let the chocolate sit for so long that it begins to solidify
- Use room temperature ingredients when making the cake batter
- And stir a little batter into the melted chocolate before mixing it back into the rest of the batter.
Frequently asked questions
If you follow my instructions and tips carefully then this should not happen. However, if despite your best efforts, the chocolate does solidify whilst being mixed into the cake batter my advice is to proceed with baking it regardless.
Decide whether or not to use this imperfect layer of cake when assembling the triple layer chocolate cake. If you decide against using it then whip up a fresh layer to use in its place and drop the imperfect sponge cake into the freezer ready to pull out when emergency chocolate cake is required to cheer somebody up.
By all means. Although the marshmallow fluff cream cheese frosting is delicious against the chocolate flavours in this cake you could swap it for vanilla buttercream, chocolate buttercream, white chocolate buttercream, Swiss meringue buttercream or chocolate ganache. Get creative!
Yes, this triple chocolate cake can be frozen.
The sponge cakes can be made, cooled, wrapped and frozen for up to 2 months. Defrost fulling before proceeding to decorate.
Alternatively, bake assemble the cake as instructed then transfer to the fridge for several hours to firm up the buttercream. Wrap the cake carefully and freeze for up to 2 months. Remove the wrap before defrosting. The cake could also be cut to allow individual slices to be wrapped and frozen.
Go for it. To do this you’ll need to apply the marshmallow buttercream in a smooth layer then just drizzle your chocolate ganache around the edge of the cake.
Have you seen my other triple layer cakes?
Have you made this triple chocolate layer cake? I hope you enjoyed it. Let me know how you got along by leaving a comment or rating below – it would mean so much to me if you do. You can also show me your creation on Instagram by tagging me @jane_littlesugarsnaps.
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📖 Recipe
Triple Chocolate Layer Cake
Equipment
- Please note: this recipe uses 3 x 6-inch circular cake tins. If you are using standard 8.5 inch tins please see my notes below.
Ingredients
For the Cakes
- 180 g/ 6 ½oz softened butter
- 180 g/ 6 ½oz caster sugar
- 3 eggs
- 5 tablespoon milk
- 180 g/ 6 ½oz plain (all purpose) flour (sifted)
- 2 teaspoon baking powder
- 50 g/ 2oz white chocolate – finely chopped
- 50 g/ 2oz milk chocolate – finely chopped
- 50 g/ 2oz dark chocolate – finely chopped
- ½ teaspoon vanilla extract
- 1 ½ tablespoon Ovaltine (chocolate malt powder)
- 1 ½ tablespoon cocoa powder
For the buttercream
- 125 g/ 4 ½oz softened butter
- 250 g/ 9oz icing (confectioner’s) sugar
- 125 g/ 4 ½oz cream cheese
- 1 teaspoon vanilla bean paste
- 150 g vanilla Marshmallow Fluff
Decoration – 1 Cadbury’s flake (or 40g chopped/ grated milk chocolate)
Instructions
Bake the cakes
- Preheat the oven 170°/ 325°F/ GM3
- Grease and line 3 x 6-inch circular baking tins (note these are smaller than average tins – if you are using 8-inch tins see my notes on how to scale up the recipe)
- Melt the 3 types of chocolate in separate bowls. Set aside
- In a bowl beat the butter and sugar until light and fluffy, using electric beaters. Add the eggs, one at a time, beating well between each addition
- Add 3 tablespoon of milk and beat again. Sift the flour and baking powder into the bowl and mix well
- Divide the cake batter equally into 3 small mixing bowls
- For the White Chocolate & Vanilla Sponge: from the first mixing bowl take a tablespoon of the cake batter and stir it quickly into the melted white chocolate. Then gently fold this white chocolate mixture and the vanilla extract back into the bowl containing the rest of the cake batter. This double-action will stop the chocolate from seizing when it is mixed into the cake batter. Gently spoon the batter into one of the baking tins and spread it out with a blunt knife
- For the Malted Milk Chocolate Sponge: stir an extra tablespoon of milk and the Ovaltine powder into the second bowl of cake batter. From this bowl, take a tablespoon of the cake batter and stir it quickly into the melted milk chocolate. Then fold this chocolate mixture back into the rest of the cake batter. Spoon the batter into another of the baking tins & spread it out
- For the Dark Chocolate Sponge: stir an extra tablespoon of milk and the cocoa powder (sifted) into the remaining bowl of cake batter. Quickly mix a tablespoon of this cake batter into the melted dark chocolate, then fold this chocolate mixture back into the rest of the cake batter. Spread the batter into the last of the baking tins
- Bake all three cakes for 20-25 minutes until the cake springs back when lightly pressed or a skewer comes out clean
- Let cool in the tins for 2 minutes, then remove from the tins, peal off the baking parchment from the bottom of each sponge cake and let cool completely on a wire rack
Make the Marshmallow buttercream
- Put the icing sugar, butter & vanilla paste into a large bowl and beat until smooth
- Beat in the cream cheese until smooth, then mix in the marshmallow fluff
Assemble the cake
- Lay the white chocolate sponge cake onto a board and spread a heaped tablespoon of the icing on top, then place the malted milk chocolate cake carefully on top of the layer of icing
- Top with another spoonful of icing, spread it out and add the dark chocolate layer of cake
- Once the final layer of cake has been added, carefully spread a thin layer of icing all over the top and sides of the cake – a palette knife is good for this. I find that coating the cake in a thin layer all over helps to seal in the crumbs. Once you have done this, use the remaining icing to create a thicker layer that covers the cake entirely.
- Carefully move your cake onto a serving plate and touch up the icing if necessary. Once you are satisfied, you can add a pattern if you want to. I used the back of a dessert spoon to lift the icing in places to give a rugged appearance
- Decorate with crushed or chopped chocolate if desired
Notes
- Use room temperature ingredients – melted chocolate will start to reset if it comes into contact with other colder ingredients, so never use chilled ingredients for this recipe. This is perhaps the main reason chocolate seizes when mixed into cake batter.
- Work quickly – chocolate that has cooled too much after melting is the second most likely reason that the chocolate does not mix smoothly into the cake batter, so if you are a slower baker, keep this in mind. I’m a relatively quick baker, so I melt the chocolate before I begin to mix the cake batter. This is so that it can cool for around 5 minutes.
- Stir a tablespoon of cake batter directly into the chocolate and then blend it all back into the remaining cake batter. This step really does help reduce the risk of the chocolate seizing when incorporating it into the cake batter since it helps even-out the differences in temperature between the chocolate and the cake batter.
Klaudia
I read the entire article and brought all the best ingredients to make this and it’s been a disaster throughout. The white chocolate layer came out flat and crumbly, dark chocolate layer completely disintegrated, milk chocolate layer was ok. Icing is awful to work with and looked messy on the cake at the end.
I went for this recipe because of the good reviews but I’ve had no look making this cake at all. I even tried making the layers again but using a separate batters like I read in the comments (60g of ingredients etc) and it came out the same.
Made this for a special occasion for someone and I’m quite sad it looks like a melted ball of muddy snow.
Jane Coupland
Hi Klaudia, I’m so sorry to hear that you had so much trouble with this recipe. I never like to see my readers having problems and will always try to troubleshoot if they do. It’s a basic sponge cake at the heart of this recipe, adapted to include chocolate, and I’ve made it countless times, so I do have 100% confidence in the recipe.
First up, can I check you spotted the tin size was 6-inches rather than 8-inches? This could account for the layers being thin. When I hear that the cakes were crumbly/disintegrated, this sounds as if they may have been accidentally over-baked. So I’m wondering if you oven and mind run slightly out of sync from each other? If you do give this recipe another go then check for doneness ahead of the time specified in the recipe. These are the two most likely reasons for trouble given what you’ve told me, assuming you measured the ingredients accurately, left nothing out and made no substitutions (e.g adapted to make it vegan/ gluten/ dairy-free).
Another query in my mind is the chocolate used – I’d would love to know what brand you used. It can make a world of difference.
As far as the buttercream goes, if it’s too loose straight after mixing then letting it sit in the fridge to firm up for a while before applying to the cake is a good option.
Hoping something here resonates with you. Please do get back to me so we can get to the bottom of things for you.
Sarah
Hey there.
First I want to say greetings from Germany.
I just wanted to know how long should cool down the cakes before stable them. Thanks for your reply
Jane Coupland
Hi Sarah. The cakes need to come out of the tins after a couple of minutes and be left to cool completely before they are iced. Hope that answers your question 🙂
Maunder
What size eggs do I use for this recipe please (Uk) large or medium
Jane Coupland
Hi, go with large eggs for this recipe 🙂
Chantal
How do you store leftovers?
Jane Saunders
Hey there Chantel. Leftovers can be stored at room temperature (around 21C/70F) for a day or so even though there is cream cheese in the buttercream – this is because the sugar in the buttercream helps preserve the dairy content. However, if it’s a very hot day, I’d advise storing leftovers in the fridge – just ensure that you bring them out about an hour or so before serving to bring the lovely sponge cake back to room temperature.
Likewise, store in the fridge if it’s going to be longer than 24 hours before the leftover cake is consumed.
Donna Silva
What is Cadbury’s flake and What is Vanilla Bean Paste? Are they both readily available and can I make vanilla bean paste from the goo inside a vanilla bean?
Thank you,
Donna
Jane Saunders
Hi Donna, Cadbury’s Flake is a chocolate bar made just from milk chocolate – it’s very crumbly, so easy to break up and use for decorating cakes and desserts. You can always use grated chocolate in its place though. Vanilla bean paste is pure vanilla, including vanilla bean seeds, in a convenient, syrupy, paste form. It’s fine to use the seeds from a vanilla pod if you prefer though. Hope my answers clarify things for you.
Cristina
Hi! Such a beautiful cake! Can I omit the Ovaltine powder? I can’t find it here. Thank you!!
Jane Saunders
Hi Cristina – you can either substitute another malted milk powder for the Ovaltine or leave it out altogether – in which case don’t add the extra tablespoon of milk.
Hope you enjoy it!